Grandma's Old Fashioned Banana Cookies (Family)

This old fashioned recipe makes soft,
tasty cookies. (Just like banana bread, the
flavor is better the day after they are baked.)

Ingredients:
1/2 cup butter (1 stick) at room temperature
1 cup sugar
1 egg
1 cup pureed banana (about 3 medium sized bananas)
1 teaspoon baking soda
2 cups all purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup chopped pecans (optional)

Method:
In a large bowl, beat the butter and sugar until thoroughly blended together. Add the egg and continue to beat until the mixture is light and fluffy. In a separate bowl, mix the pureed bananas and baking soda. Set aside and allow to sit for at least two minutes. Sift together the flour, nutmeg and cinnamon. Set aside.
Add the bananas to the butter mixture. Mix. Add the flour and spices to the butter and banana mixture, mixing just until all are combined. Carefully stir in the pecans. Cover and chill for 1 hour.
Preheat oven to 350*. Line cookie sheets with parchment paper. Drop dough by spoonfuls onto the lined cookie sheets. Bake for 5 minutes. Turn cookie sheets around and cook for 5 minutes more, or until golden brown. Cool slightly on the cookie sheet and then continue cooling on a wire baking rack. Makes about 2 1/2 dozen cookies. Store in an airtight container in the refrigerator.

Notes: 
In 1981, I inherited this recipe from my Grandma. (It was in a small paperback edition devoted entirely to recipes using bananas.) The original recipe did not include nuts, but I think the cookies are better with them.
If you wish to double this recipe, use 4 1/2 cups of flour, instead of just 4 cups.
I save ripe bananas (with the peel on) in the freezer, until I have enough to make a recipe. When defrosted, they will be soft and ready to use.